ELEVENTH ANNUAL YEAR BOOK— PART VIII 399 



sideration sufficiently Important to bring about a remedy to this problem? 

 I say 300 pound cows, for there ought not be a dairyman in Iowa who 

 should receive less from his cows. By the way, I might say that while 

 last year the average difference between extras and firsts was 3% cents, 

 the di's( rimination is getting closer and the difference in price wider. Can 

 the first-class dairymen — the dairymen who own 10 good cows, afford to 

 lose $120 or even $G0 or even $40 by not taking proper care of his material? 



There are three things, three simple things you can do to prevent it. 

 First, cleanliness; keep it clean while on the farm. I hear somebody say 

 the hand separator has caused this. It hasn't. It has nothing to do with 

 it. The hand separator is here to stay. It is a thoroughly practical thing 

 so long as it is kept clean and so long as the cream is delivered before 

 it gets sour and decomposed. The second thing to do to avoid poor cream 

 is to cool it and keep it cool, and the third way to prevent this loss is to 

 deliver it to the creamery in a clean, sweet condition. Farmers are going 

 to use the hand separator until we get something better if we ever do. 



There are two classes of farmers. One class is pushing his herd to the 

 front; he is looking for something better; for labor-saving devices; to 

 produce a better product more profitably. There are some like that in 

 every community. There is another class that is not giving consideration 

 to this improvement. He sells his product for what it will bring. There is 

 a world of indifference among farmers of all kinds. Right here is where 

 the creamery comes in for a great share of the responsibility. So long 

 as the creamery pays to the farmer that brings in bad cream as much as 

 he does to the one who brings in good cream, just so long will we have 

 present conditions to contend with. It is not fair, it is not just to pay 

 as much to the careless farmer who brings in second class cream as to 

 the one who brings in a first class cream. It isn't a square deal. 



Are you a farmer? If you are, let me ask you. If your creamery will 

 discriminate to the extent of 2 cents to 3 cents a pound, and you happen 

 to be one that is discriminated against, are you willing to stand by your 

 creamery and try to improve your product, or will you cross over to a 

 neighboring town and say here is a man who will buy my cream? The 

 creameries are afraid to do it. They are afraid to come out and take this 

 stand although they know it is right. They know you don't deserve as 

 much for your poor material. Let us come together on this question. 

 There is no reason for this discrimination. The conditions that make for 

 good material are not such that the average farmer can not comply with 

 them. There is no reason why your 100,000 pound creamery or your 

 50,000 pound creamery should not sell every pound of its butter for top 

 prices. There are creameries in the east that get cream sweet enough 

 that it can be pasteurized and shipped 200 miles and sold as sweet cream 

 at 40 cents a pound. I am not sure but what there is an opportunity 

 right here in this vicinity for the selling of more of your butter-fat in the 

 form of products that are more valuable. But in order to do that it must 

 be of high quality. It must be delivered to your creamery in such condi- 

 tion that it can be handled and re-shipped to the market in a sweet 

 condition. 



